Food technology - Milk, cheese and yoghurt 0.0 / 5 ? Design & Technology: Food TechnologyFood commoditiesGCSEWJEC Created by: alexbovingtonCreated on: 26-03-19 18:40 What is the difference between fresh milk and homogenised milk? Fresh milk has a layer of cream on top whilst homogenised milk goes through a machine to break up fat so it won't have a layer 1 of 12 What does UHT stand for? Ultra-high temperature 2 of 12 Two functions of cheese in a quiche Provides flavour and goes golden brown when heated 3 of 12 What type of protein is found in milk and yoghurt? High biological value (HBV) 4 of 12 Two types of fresh milk Whole milk and Skimmed milk 5 of 12 Explain the form of carbohydrate found in animal milk Lactose - which contains glucose and is a monosaccharide 6 of 12 Two types of plant milk Almond and Coconut milk 7 of 12 What happens during the processing of homogenised milk? Fat molecules break down so the cream won't separate and nothing is added to the milk 8 of 12 What is the main mineral found in cheese? Calcium 9 of 12 Types of soft cheese Cottage, Brie, Boursin, Goat, Camembert 10 of 12 Types of blue veined cheese Stilton, Blue, Gorgonzola, Roquefort, Danish blue, Cabrales 11 of 12 Why should we not consume too much cheese on a daily basis? Eating too much cheese could lead to high cholesterol and high blood pressure which increases the risk of cardiovascular disease (CVD) 12 of 12
Section 3: Food Safety - Chapter 5: Food spoilage and contamination - 3: Micro-organisms in food production 0.0 / 5
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